"Vegetate skillfully encourages patrons to explore their wine and cocktail selections, as well as a unique “bites” menu designed for pairing. These “bites” serve as pre-appetizers and are priced similarly to the larger “small plates,” leaving diners to spend more than they might expect on a vegetarian meal. We opted for drinks and passed on the “bites” menu, thinking we might have misjudged after seeing the generous portions served at neighboring tables.
We chose two appealing “small plates.” The first featured turnip gratin in a romesco sauce with gouda cheese. It was savorously delicious, with just the right amount of cheese providing a pleasant saltiness and texture, while the romesco sauce added a distinctive depth of flavor. The turnips, though not particularly flavorful on their own, lent a hearty feel to the dish.
The second small plate consisted of wild mushrooms and cider-braised cabbage topped with a poached egg and served with toast. This dish was remarkable, combining flavors beautifully. The soft-poached egg played off the tartness of the cabbage wonderfully.
For our main courses, Julia chose the vegetable risotto with truffle oil and cashew cream. It was rich and creamy, filled with broccoli and other vegetables, though I personally didn’t detect the cashew flavor—Julia did, however. Julia’s dad and I both tried the BBQ seitan, a homemade meat substitute made from wheat that truly amazed me with its pork tenderloin-like texture and taste. I even needed a steak knife to slice through it! The tangy BBQ sauce paired perfectly with delicious mashed sweet potatoes and sautéed greens, making for a unique and enjoyable dish. Impressively, both our entrées were completely vegan, although our appetizers contained eggs and dairy, which were clearly marked on the menu.
We also ordered two sides: hand-cut chipotle fries with scallions, which were tasty but lacked the noticeable chipotle flavor we had anticipated, and some exceptional Brussels sprouts that I genuinely enjoyed, despite not usually being a fan. They were served in a flavorful broth and cooked to perfection—definitely a dish I would order again.
For dessert, we were in a bit of a rush before heading to a comedy show, so we chose quickly. We tried a house-made raspberry mascarpone ice cream, which was creamy but didn't clearly showcase its mascarpone flavor. The standout was the dark chocolate ganache topped with sesame seeds, lemongrass syrup, and basil. It was an incredible, fudgy delight enhanced by unique savory flavors that deepened the experience with each bite. It was absolutely worth taking a few extra minutes to savor.
I can safely say we will return to Vegetate to explore more of their creative and seasonal vegetarian offerings. The innovation and flavor throughout the menu truly highlight that vegetarian cuisine can—and should—be delightful and satisfying."
